Baked Cheese Tortellini

I made this ages ago--months--and forgot about it until just now when I was flipping through my cookbooks. I think it was when I was working that job I hated. Anyway, it's pretty good. Enjoy! (Also, if you're looking at my blog and not using a Mac, I'm sorry that it's so ugly. Not my fault. Buy a Mac.)

Baked Cheese Tortellini, adapted from The America's Test Kitchen Family Cookbook

Two cups fresh breadcrumbs
Half a cup of finely chopped walnuts, if you want
Two tablespoons butter, melted
One pound fresh cheese tortellini*
Four slices of bacon, chopped
Three shallots, minced
Three cloves of garlic, minced
One teaspoon fresh minced thyme
Two tablespoons flour
Half a cup dry white wine or chicken broth
One cup chicken broth
Half a cup of heavy cream
Two ounces grated Parmesan
Half a cup of frozen peas

For the topping, toss together the bread crumbs, butter, and walnuts. Bring a pot of salted water to a boil and cook the tortellini until tender. (Fresh pasta cooks quicker than dried pasta, so keep an eye on it.) Drain the tortellini and set aside. Chop the bacon into small pieces and cook in a large skillet until crispy. Stir in the shallots and cook until softened, three to five minutes. Stir in the garlic and thyme. Stir in the flour and cook until golden, about a minute. Preheat the oven to 400F. Slowly whisk in the wine, chicken broth, and cream, and bring to a simmer. Remove from heat, stir in the parmesan, and season with salt and pepper to taste. Stir in the peas. Pour the tortellini into a baking dish. Cover with sauce and stir it around a little to coat. Top with breadcrumbs. Bake until browned, about 15 minutes.

Takes about an hour, start to finish.
Difficulty: 3
Serves 4.

*You can buy fresh pasta at most grocery stores. Safeway keeps it next to the specialty deli meats and cheeses, Fred Meyer's shelves it in the same aisle as cheese, cold cuts, and refrigerated dough.